Blueberry Oat "Muffin Tops" (Vegan)

This one goes out to the all muffin-top lovers on the block. 

Indeed, craving only the top part of a muffin is a thing! During those stressful times when you want a the soft interior of a muffin, but the crisp crust of the caramelized round that sits atop a muffin, why not just bake the tops? Doing so solves a monster of a problem: you will no longer upset the next person to open the lid of the muffin container just to find a dozen sad little muffin bottoms laid to rest. 

Now, the underlying question is, do I plain and simply call these "muffin-tops" or are they technically considered cookies since they are baked on a sheet pan? I'm going with muffin tops, but depending on your mood, you can call them whichever you'd like. 


These muffin tops are inspired by one of my favorite coffees at Intelligentsia, Finca Takesi from Bolivia. Ever since one of my coworkers brewed me my first cup and mentioned its subtle notes of freshly baked blueberry muffins, I've been experiencing the biggest craving for the one. The texture contrast of a juicy blueberry against a warm, crumbly muffin is THE BEST. Let it be known that I am writing this while sitting at the side bar of Intelli on my day off, sipping a cup of this brew and all I can think is how well this would pair with these muffin tops.

*Additionally, if your persona falls under -vegan who loves blueberry muffins living in LA- I strongly encourage you pay a visit to Donut Friend and try their blueberry donut. So, so good.  





This recipe is gold to me. 

I was absolutely shocked at how well my first test batch turned out. The batter is a little thick and crumbly, but it molds together just enough to form round of cookies out of. If not all of the blueberries stick and you end up with extras at the bottom of the bowl, just press them into the top of unbaked cookies. If vegan muffins don't suit your fancy, I haven't tried replacing the flax egg with a chicken egg or the melted coconut oil for butter, but I encourage you to try it out and let me know! Last but not least, please stop whatever it is that you are doing right now, cause it's muffin-top time. 

Blueberry Oat "Muffin Tops"
Yield: 1 dozen

Ingredients:
1 flax egg (1 tablespoon flax meal + 3 tablespoons water)
1 cup instant oats
3/4 cup whole wheat flour (or sub. all-purpose flour)
1/4 cup organic cane sugar
1/4 cup brown sugar
1-1/2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1/4 teaspoon salt
2 tablespoons coconut oil, melted
2 tablespoons non-dairy milk
1 teaspoon vanilla extract
1/2 cup fresh or frozen blueberries
2 tablespoons organic cane sugar

Method:
  1. Preheat oven to 350 degrees and line a sheet pan with parchment paper or a silpat liner. 
  2. Make the flax egg by whisking the flax meal with the water. Set aside for 10 minutes to gelatinize. 
  3. In a large bowl, combine the flour, sugars, baking powder, cinnamon, and salt.
  4. In a separate bowl, mix the coconut oil, nondairy milk, vanilla extract, and flax egg. 
  5. Add the wet ingredients to the dry ingredients and fold only until all of the flour is incorporated. Then, gently fold in the blueberries. 
  6. Spoon 1" rounds of dough onto the prepared sheet pan and flatten with the palm of your hand. Sprinkle the remaining cane sugar on top and bake for 12-14 minutes or until the edges of the cookies are golden. Enjoy right out of the oven or store in an airtight container for up to 5 days.

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Maira Gall